Meat is animal flesh that is used as food.Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs.The word meat is also used by the meat packing industry in a more restrictive sense—the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish, poultry, and game.

Food features:Adult mammalian muscle flesh consists of roughly 75 percent water, 19 percent protein, 2.5 percent intramuscular fat, 1.2 percent carbohydrates and 2.3 percent other soluble non-protein substances. These include nitrogenous compounds, such as amino acids, and inorganic substances such as minerals.

Nutrition:Adult mammalian muscle flesh consists of roughly 75 percent water, 19 percent protein, 2.5 percent intramuscular fat, 1.2 percent carbohydrates and 2.3 percent other soluble non-protein substances. These include nitrogenous compounds, such as amino acids, and inorganic substances such as minerals.

Dietotherapy function:Consumption of large quantities of meat, like overconsumption of any caloric food, has certain adverse effects which can include: obesity, heart disease, and constipation.